by 
These Shredded Beef Enchiladas turn tender, slow-cooked beef into an easy, hearty dinner. The beef is rolled in corn tortillas, topped with enchilada sauce and cheese, then baked until hot and bubbly. This is a perfect way to use up leftover shredded beef.
Leftover shredded beef enchiladas
When I make my Roasted Shredded Beef, there's almost always plenty of leftovers, and I plan for that. I use the extra beef to make several different meals, including these enchiladas. It's a great way to cook once and get several meals from the same dish.
These Shredded Beef Enchiladas are one of my favorite ways to use those leftovers. The beef is already cooked and full of flavor, which makes assembling the enchiladas quick and easy.
Key ingredients
- Enchilada sauce: I use canned enchilada sauce for convenience, but homemade enchilada sauce works well, too.
- Shredded beef: Use leftover Roasted Shredded Beef.
- Cheese: Use freshly shredded cheese for the best melting.
- Corn tortillas: Corn tortillas add great flavor and hold up well with the beef and enchilada sauce.
Step-by-step directions
- Place leftover shredded beef into a bowl. Add ½ cup of enchilada sauce and toss gently until the sauce covers the meat.
- Place ½ cup of the enchilada sauce in the bottom of an 8x11-inch casserole dish.
- Working with 2-3 tortillas at a time, place the tortillas between 2 slightly damp paper towels. Microwave for 5-10 seconds until the tortillas are warm. This helps prevent the corn tortillas from splitting when rolling.
- Place one warmed tortilla on a flat surface. Add ¼ cup of the shredded beef and about 3 tablespoons of shredded cheese.
- Roll each tortilla and place in the casserole dish, seam-side down.
- Repeat with the remaining tortillas.
- Top rolled and filled tortillas with one cup of enchilada sauce.
- Sprinkle ½ cup of cheese over the top.
- Cover with foil and bake in a preheated 350°F oven for 15 minutes. Remove the foil and continue cooking for another 15 minutes until the cheese is melted and the enchiladas are heated through.
Recipe tips
- Warm the corn tortillas before filling. This makes them more flexible and helps prevent cracking when rolled.
- Work with just 2–3 tortillas at a time. Warm them as you go so they stay soft and pliable.
- Don’t overfill the tortillas. About ¼ cup of shredded beef and 3 tablespoons of cheese is enough to fill each tortilla while still making it easy to roll.
- Place the enchiladas seam-side down. This keeps them from unrolling while they bake.
- Cover for the first 15 minutes. This helps keep the tortillas soft while the filling heats through. Remove the foil for the final 15 minutes so the cheese melts nicely.
Serving suggestions
Serve with some favorite sides and toppings.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes.
Shredded Beef Enchiladas
Equipment
- Baking Dish (8x11 or 7x11 inch dish)
Ingredients
- 2 cups Shredded Beef (leftover and cooled)
- 1 can Red Enchilada Sauce (28-ounce can, mild or hot)
- 2 cups Shredded Cheddar Cheese
- 8 corn tortillas
Instructions
- Place leftover shredded beef into a bowl. Add ½ cup of enchilada sauce and toss gently until the sauce covers the meat.2 cups Shredded Beef, 1 can Red Enchilada Sauce
- Place ½ cup of the enchilada sauce in the bottom of an 8x11-inch casserole dish.
- Working with 2-3 tortillas at a time, place the tortillas between 2 slightly damp paper towels. Microwave for 5-10 seconds until the tortillas are warm. This helps prevent the corn tortillas from splitting when rolling.
- Place one warmed tortilla on a flat surface. Add ¼ cup of the shredded beef and about 3 tablespoons of shredded cheese.2 cups Shredded Cheddar Cheese
- Roll each tortilla and place in the casserole dish, seam-side down.
- Repeat with the remaining tortillas.
- Top rolled and filled tortillas with one cup of enchilada sauce.
- Sprinkle ½ cup of cheese over the top.
- Cover with foil and bake in a preheated 350°F oven for 15 minutes. Remove the foil and continue baking for another 15 minutes until the cheese is melted and the enchiladas are heated through.
Notes
- Extra Enchilada Sauce - You will have some extra enchilada sauce. You can add it to the top of the filled tortillas if you like saucy enchiladas. Or cover and refrigerate for later.
- Warm the corn tortillas before filling. This makes them more flexible and helps prevent cracking when rolled.
- Work with just 2–3 tortillas at a time. Warm them as you go so they stay soft and pliable.
- Don’t overfill the tortillas. About ¼ cup of shredded beef and 3 tablespoons of cheese is enough to fill each tortilla while still making it easy to roll.
- Place the enchiladas seam-side down. This keeps them from unrolling while they bake.
- Cover for the first 15 minutes. This helps keep the tortillas soft while the filling heats through. Remove the foil for the final 15 minutes so the cheese melts nicely.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply